Strawberry heart truffles

These gorgeous white chocolate hearts are filled with freeze-dried strawberries, perfect for a Valentine's Day sweet treat or a Mother’s Day gift. They also happen to be gluten-free, ideal for those with dietary requirements. You can make these ahead of time and they’ll store in the fridge for up to 2 weeks.

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 20 people

Preparation

1. Line an 18cm square, shallow cake tin with nonstick baking paper. Put the white chocolate chips in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is completely melted and smooth.

2. In a mixing bowl, beat together the butter and icing sugar until smooth and creamy. Add enough pink food colour to get a shade you like. Fold through the melted white chocolate. Spread into the lined tin. Chill for 2 hrs until firm.

3. Remove from the fridge, lift out of the tin and put onto a board. Using a small heart-shaped cutter, stamp out approximately 20 hearts from the mixture. Transfer to a tray and scatter over the decorations (freeze-dried strawberries / sprinkles).

4. Put the tray in the fridge to chill for a further 2 hrs and then put into pretty bags or boxes to gift. They will keep for up to 2 weeks.

Ingredients

Shop ingredients

Ingredients

Shop ingredients Shop ingredients

Preparation

1. Line an 18cm square, shallow cake tin with nonstick baking paper. Put the white chocolate chips in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is completely melted and smooth.

2. In a mixing bowl, beat together the butter and icing sugar until smooth and creamy. Add enough pink food colour to get a shade you like. Fold through the melted white chocolate. Spread into the lined tin. Chill for 2 hrs until firm.

3. Remove from the fridge, lift out of the tin and put onto a board. Using a small heart-shaped cutter, stamp out approximately 20 hearts from the mixture. Transfer to a tray and scatter over the decorations (freeze-dried strawberries / sprinkles).

4. Put the tray in the fridge to chill for a further 2 hrs and then put into pretty bags or boxes to gift. They will keep for up to 2 weeks.